Cheese calculator
Winemaking
Homemade cherry jam is the taste of summer in a jar – slightly tart, intensely fruity, and perfect for pancakes, sandwiches, or tea. When the kitchen smells of cherries, you know the season is in full swing. It’s also the perfect time to prepare supplies for winter!
Recipe for cherry jam:
Preparation:
- Wash and pit the cherries, then place them in a pot and slowly bring to a boil.
- Mix the sugar with the contents of one packet of Jam pectin, then add this mixture to the hot cherries.
- Bring to a boil, stirring constantly. You can skim off the foam or reduce it by adding half a teaspoon of vegetable oil.
- Pour the hot jam into clean jars scalded with hot water, place them upside down or pasteurize for 25 minutes.
- The final gelling effect will be visible only after about 24 hours, so to check the jam’s consistency while cooking, you can do the "cold plate" test, that is, pour about 1 teaspoon of jam onto a well-chilled plate (previously placed in the freezer for a dozen or so minutes) and leave it to cool or put it in the fridge for 2 minutes.
Enjoy! ...because homemade is better!
